Bistek Tagalog (beefsteak) Recipe

Bistek Tagalog is the Filipino version of the Beefsteak. It is comprised of thinly sliced beef cooked in soy sauce and lemon juice and garnished with caramelized onion rings.

This simple yet great tasting recipe does not require much ingredients and the procedure is not complicated at all. Just have all the ingredients present, add a little love to it and Voila! You have your deliciously cooked beef steak.

Cooking Bistek Tagalog is easier than you think. As long as you follow the steps indicated in this bistek tagalog recipe, you should be alright. It is important to marinate the beef in soy sauce and lemon juice for at least an hour so that the meat absorbs the flavor prior to cooking. The cut of the beef also matters a lot because this will affect the texture of the dish. Tender cuts are recommended for shorter cooking time. If the cut of beef that you have is tough, try cooking it in a pressure cooker for 30 minutes.

By the way, there are good pressure cookers that you can get for a reasonable price. Presto is the brand that I trust everytime I cook beefsteak because it is dependable and the price is reasonable.

Try this delicious Bistek Tagalog Recipe and let me know what you think.

Hi! Thank you very much for this recipe! I used blue marlin fish (or malasugi/tanguige) instead of beef by the way and still, everyone loved it. You are my ‘secret herb’ in these dishes I cooked. Thank you

Thanks for sharing your recipes! They are all good! I got my confidence back in cooking
because of your guidance. I want to try baking and can you post recipes for really good
ensaymadas (variety flavors), hopiang baboy, hopiang munggo, butter mamon like red ribbon,
pan de coco, pan de ube, taisan, spanish bread, etc. pleaseeeee….

Hi. I love your website and thank you for sharing the recipes here. One suggestion though… size of produce is very relative. For example, when you say 3 pieces of calamansi, the sizes may differ and may produce slightly different results. Can you please quantify your ingredients based on volume instead of quantity for these types of ingredients where size is relative? Using the same example, instead of 3 pieces you could probably put 1 tsp calamansi instead.
Thank you and more power to your endeavors!

it’s my first time to make kutsinta, i thought it won’t be perfect my husband loves it! thanks to panlasang pinoy, you really helping to people who learning to cook for the first time. Your procedure for each menus are easy to understand.

Vanjo, What you’re doing is a great service to the Filipino communities all over the world.I’ve been serving filipino dishes to my American husband of 35years and my children and they are loving it!!!. Rochester, New York

hi there!!! i’ve tried lots of your recipe and i appreciate it so much that you shared your talent in cooking, its so convenient..and easy to follow…may you go on and may you have the strenght each day to set some time for this…

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